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Yes, I do. It works really well.

How did you make the sauce? Can you post the recipe?

Should you parboil brats? Nope. And science can tell you why.

https://www.greenbaypressgazette.com/story/life/food/2020/05/21/best-brats-grilled-without-parboiling-says-wisconsin-food-scientist/3115473001/

It sounds like there's a rating of potential cooking methods:

• Best: low, gentle, direct heat on the grill. 
• Next: gentle heat (such as parboil in beer/kraut/onions) followed by a sear, to avoid splitting the casing
• Worst: throw 'em on a ripping hot grill and sear the sh!t out of them, splitting the casing and losing all the delicious internal juices in the grill instead of keeping it juicy when you eat it

I'm willing to accept that direct grilling, if done well, might be better than parboil/simmer and sear. But I'd counter that the parboil/simmer and sear is more foolproof for the average backyard cook that runs their BBQ only a few times a summer on holiday weekends.

I'm not convinced the average griller will run the heat low enough to cook as long as they suggest is necessary. Every time I parboil/simmer it takes quite a while itself, so if their grilling method is intended to be even slower than parboil, I doubt it will be done right by most cooks. 

I've never smoked chuck, nor eaten smoked chuck, but I've heard good things.

Yeah I've never smoked chuck nor eaten smoked chuck either.  From the video, it looks like he still had quite a bit of fat in that chuck that needed to render.  But I'm sure it tasted good.

The brisket he used wasn't a full packer and it was very heavily trimmed, so not sure I'd be able to draw any conclusions from the cuts he chose, and from the cooking process he used.

Indeed.

Still, though, I bet you could make some nice BBQ with chuck roast.  Lord knows brisket has gotten so expensive, maybe I'll try it.

Another sort of  "old-timey" cut of beef that was once commonly used for BBQ and you don't see around much anymore, is shoulder clod.  I had a buddy do some of that a few years back and it was quite tasty.

I suspect chuck will be more forgiving than brisket, much like the brisket point is much more forgiving than the flat. There's just so much fat in chuck that it might be hard to screw up, whereas despite the fat cap, brisket flat is a lot leaner inside the muscle than chuck. 

On the homebrew board there are a number of people who have smoked chuck to great success... I'm going to have to give it a try myself one of these days.